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Rustic Beet Cake with Cream Cheese Icing
Course
Breakfast, Dessert, Snack
Cuisine
American
Season
Fall, Spring, Winter
Key Ingredient
Beets, Cream Cheese
Diet
Vegetarian
Prep Time
25
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
10
Calories
375
kcal
Author
Charity Beth Long
Ingredients
Dry
1
cup
AP flour - sifted
4.5 oz
1/2
tsp
baking soda
1/4
tsp
baking powder
1/2
tsp
salt
1/2
cup
coconut
1/2
cup
walnuts
Wet
1
large
egg
3/4
cup
sugar
1/4
cup
canola oil
1/4
cup
coconut oil
melted and cooled, but still liquid
1
tsp
vanilla extract
2
tbsp
lemon juice
1/2
lemon
zest
1/8
tsp
lemon extract
1
cup
beets finely grated
6 oz - weigh before grating
Icing
1
cup
confectioners sugar
sifted
6
oz
cream cheese
2
tbsp
whole milk
1/4
tsp
lemon extract
1
tsp
vanilla extract
Instructions
Prep
Preheat oven to 350 degrees
Grease and flour a standard loaf pan
Remove cream cheese from refrigerator to soften at room temperature
Cake
Mix all dry ingredients together
Whisk together all wet ingredients in separate bowl until well combined
Fold dry ingredients into wet mixing with a spatula or wooden spoon until just mixed (be careful not to over mix)
Pour batter into prepared pan
Bake for 40 - 50 minutes (until a toothpick inserted comes out clean)
Allow to cool for 10 minutes
Run a knife along the edge of the pan to help separate from the pan
Turn the cake out onto a cooling rack.
Icing
Whisk together sugar and cream cheese
Slowly add in milk and extracts and whisk until smooth
Ice the Cake
Apply the Icing to the top of the cooled cake
Nutrition
Calories:
375
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
23
g
|
Saturated Fat:
10
g
|
Cholesterol:
38
mg
|
Sodium:
255
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
255
IU
|
Vitamin C:
2
mg
|
Calcium:
38
mg
|
Iron:
1
mg